Taiwanese Sesame Oil Rice Chicken (Rice Cooker Recipe)
A cozy Taiwanese Sesame Oil Chicken Rice made in a rice cooker—aromatic, comforting, one-pot, and perfect for an easy homemade meal.
This Taiwanese Sesame Oil Chicken Rice is one of those meals that feels deeply comforting but takes very little effort to make. Everything cooks together in the rice cooker, making it an easy one-pot dinner that’s perfect for busy weeknights or colder days.
If you like Taiwanese food, check out my Taiwanese Chicken Rice, Taiwanese Three Cup Chicken, and Taiwanese Braised Pork Rice Recipe.
What Is Taiwanese Sesame Oil Chicken?
Taiwanese Sesame Oil Chicken Rice is inspired by the classic Sesame Oil Chicken (麻油雞), a traditional dish often eaten during colder months. It’s known for its warming aroma from toasted sesame oil, ginger, and tender chicken. In this simplified version, the chicken and rice cook together in the rice cooker, soaking up all those rich, savory flavors for an easy, comforting one-pot meal.
Why You’ll Love This Recipe
- Easy one-pot rice cooker recipe
- Cozy, aromatic Taiwanese flavors
- Minimal prep, big flavor payoff
- Perfect for busy weeknights
- Comfort food that feels nourishing
Ingredients
You’ll need the following ingredients to make the Best Taiwanese Sesame Oil Chicken Rice:
- Chicken thighs: Juicy, flavorful, and ideal for rice cooker cooking.
- Sesame oil: The star ingredient—deeply aromatic and warming.
- Ginger: Adds warmth and balances the richness of the sesame oil.
- Garlic: Builds savory depth.
- Soy sauce: Provides umami and seasoning.
- White rice (jasmine): Soft, fluffy, and absorbs all the flavors.
- Mushroom water: Used instead of plain water for more umami.
See recipe card below for a full list of ingredients and measurements.=
Equipment
How to Store and Reheat
To Store: Store leftovers in an airtight container in the fridge for up to 3-4 days.
To Reheat: Reheat in the microwave in a microwave safe bowl until warm.
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Taiwanese Sesame Oil Rice Chicken (Rice Cooker Recipe)
Ingredients
For the Chicken
- 2 chicken thighs (about 250g), cut into bite-sized pieces
- ½ tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- 1 tablespoon sesame oil
For the Rice
- 2 cups plain white rice, I used Jasmine rice
- 7-8 thinly sliced ginger
- 10 shiitake mushroom, rehydrated and thinly sliced – reserve mushroom water for later
- 2 tablespoons goji berries
- ¼ cup Taiwanese rice wine, or Michiu
- 2 tablespoons light soy sauce
- 2 tablespoons black sesame oil
- Mushroom water, amount adjusted based on the rice cooker instructions (⅓ cup less than what you would normally add)
- Green onion, for garnish
Instructions
- In a bowl, add chicken, soy sauce, oyster sauce, and sesame oil. Mix together and let it marinate for 15 minutes. Set it aside.
- Rinse the rice thoroughly and place it in the rice cooker.
- Add the marinated chicken, ginger slices, shiitake mushroom, goji berries, rice wine, light soy sauce, and sesame oil.
- Instead of plain water, add mushroom water to the rice. Make sure the amount of water is ⅓ cup less than what you would normally add to cook plain white rice. Stir to combine.
- Close the lid, select the Premium Mode or White Rice setting, and press start.
- When the rice is done, open the lid. Fluff the rice, and drizzle more sesame oil on top if desired. Garnish with green onion and enjoy.
